The Japanese chef Kiyoshi Hayamizu shared in Minsk the skill of cooking Japanese food
Mr. Kiyoshi Hayamizu, chef from Japan, visited Minsk and presented to the Belarusian chefs master class, dedicated to Japanese cuisine.
Traditional Japanese cuisine is a culinary phenomenon with an ancient history.
Perhaps no other nation devotes as much attention to the process of cooking and eating like the Japanese. No wonder their national culinary tradition, which include the unique skill to combine foods for taste and colour, preferring natural and healthy products, appreciated all over the world.
In December last year, Japanese cuisine was included in the list of intangible cultural heritage of UNESCO.
Belarusian chefs to get to know the traditions of Japanese cuisine, chef with 30 years experience, author of textbooks and teacher Mr. Kiyoshi Hayamizu held a special master class.
Mr. Chef in the framework of the master class shared experience of cooking traditional tempura. the art of making Bento boxes and classic recipes Japanese desserts.
Kiyoshi Hayamizu received a license of the professional chef in Tokyo in 1980. Since then he has worked as a consultant on Japanese cuisine in France, Belgium and Germany, organized and conducted numerous seminars in different countries of the world, worked as a chef in the restaurant of the Embassy of Japan in Strasbourg.
Kiyoshi spent the first sushi workshops in Moscow, Kiev and Riga, and has published two books dedicated to Japanese cuisine, one of which was published in Germany.
After the master class, Mr. Hayamizu little told the Telegraph about Japanese cuisine.
In his view, the main difference between Japanese culinary traditions from European is that in Japan, when cooking try to use natural taste of each ingredient. The main thing is just to spice up the inherent taste of the product without distorting it. It is unacceptable to digest, overcook food, you need to try to keep the taste natural.
In everyday home cooking, noted, Kiyoshi, the Japanese prefer different kinds of food, mixed vegetables, fried fish, chicken and, of course, the most important element of Japanese cuisine, gohan, properly cooked rice.
The rice, called gohan (“steamed rice”), is the main ingredient of Japanese cuisine and staple food. The word “gohan” denotes not only food, but also food in General.
Preferably Japanese cuisine uses a round figure, that is, those varieties of rice that are characterized by increased stickiness when cooking. The structure of dishes made with this rice, contains small lumps that are easy to eat with chopsticks.
The rice is prepared as a separate dish and used as a component in the preparation of many combinations.
So, the secrets of cooking “ideal” of rice from a Japanese Chef:
Japanese cuisine is mainly used round rice. To optimally cook in multivarku or a rice cooker, but you can on the normal pan.
First you should wash the rice in several waters, then pour the rice with water.
Very important while the proportion of water to rice: 1 part rice take 1 1/10 parts water. Then soak the rice 30 minutes to 1 hour in this water.
When the water boils, reduce the heat and 15-16 minutes to cook the rice under the lid closed. Then turn the heat off and on 10-15 minutes to leave, without lifting the lid to the rice “has protonica”.
This is the rice the Japanese use, as a main dish, using it in pure form without any additives or salt.